I like Cajun cooking and like Mexican food, I haven’t really eaten a lot of Cajun food in London. I like gumbo and étouffée and when I lived in Chicago, I used to go to Heaven on Seven. I used to enjoy watching the daytime television appearances of Paul Prudhomme who was hilarious and personable and introduced Cajun cooking to me. The other sharp memory I have of Cajun cooking is Justin “I guarantee” Wilson, who I watched on PBS when I was a kid (as a kid, I thought is TV kitchen set looked like the Keebler Elves’ tree hollow) I got a couple of his books – used – at the Newberry Book Fair (unfortunately, none made it in the move to London)
So I thought I’d try my hand at Cajun cooking. I imagined this recipe up – and please, I understand, this is not authentic Cajun cooking. I’m sure that I’m breaking many rules whilst making this, which is why I’m calling this dish a Cajun-style stew – style letting you know that I am aware of my non-Cajun-ness.
Anyways, below is the recipe – just a quick thing: in London, andouille is hard to find, so I had to replace it with kiełbasa – something that’s way easier to find in London, ‘cuz we got lotsa Polish people running around this city.
This recipe isn’t the kind of recipe you chisel on stone – I improvised a lot of it as I was shopping at Sainsburys (on a Saturday, no less – so there were many screaming children up in there)
- 400 g of smoked sausage – for an authentic version of Cajun cooking, you’d want to use andhouille, but given that this is London, I found smoked Polish sausage, instead – chopped in bite-sized pieces
- 1 green bell pepper – so Sainsburys was out of green bell pepper so this time I used yellow bell pepper -diced
- I large yellow onion diced
- 1 chili (green or red) diced
- 1 rib of celery diced
- 1 400g of chopped tomatoes
- 1/4 cup of flour
- 1/4 cup of vegetable oil
- 2 green onions, chopped finely
- a bunch of flat-leafed parsley, chopped finely
- 1 cup of fish broth
- 200 g of cooked rice
- ketchup to taste
- hot sauce to taste – Tobasco is good, but I used Cholula hot sauce
- Cajun seasoning to taste
- 150 g of cooked cold water prawns
- salt and pepper
So to assemble the dish, you first have to make a roux. Usually it’s made with flour and butter, but I’m trying to do something a little healthier, so I made the roux with oil and flour. It doesn’t cook the same way as you’d do it with butter (probably not as good), but it’s worth a try. Over a small flame, I dumped the oil and flour onto a heavy-bottomed pan, and stirred continuously, making a paste, working to get a nutty brown color. I kept a careful eye on the cooking so I won’t burn the shit. You can’t leave the pan, though, otherwise it can burn very quickly…Keep watch so you don’t destroy the roux (and set off your smoke detector)
Add the bell pepper, onion, celery, and chili and mix. Add some salt and some of the Cajun seasoning and stir. The roux will coat the vegetables. Cook for about 10 minutes, letting the vegetables sweat – you don’t have to let the vegetables brown. Add the fish broth and stir, scraping any sticky bits from the bottom of the pan (there shouldn’t be too much – it’s not a fond). Let the mixture simmer for a bit, before adding the chopped sausage.
Add the can of tomato and add some water – about half of the tomato tin and stir. Add some more Cajun seasoning and stir, raising the heat to high, and let it boil. Stir and let the stew thicken a bit. Add the parsley and green onion and let it boil for longer to let the stew thicken and to let the liquid cook away.
Once the stew gets thick, add the cooked rice, the hot sauce, and ketchup and keep stirring – it’s a lot of stirring, it’s not a dish from which you can walk away – you’ll want a very thick, reddish stew. It’ll smell great. The whole cooking process should take about 40 minutes, and at the last minute add the prawns, and remove from the heat, and stir a bit to heat the prawns through (you don’t want to cook them as they’ll get rubbery if you do)
Serve in bowls, hopefully you got some cornbread (we didn’t – this is London – the closest thing is corn muffins from Gail’s). Oh, and enjoy.